These On The Border Fire-Roasted Stuffed Poblano Peppers with cheesy rice and spicy chorizo is my favorite stuffed peppers dish! The poblanos roast up beautifully and end up with this glorious smoky flavor. The savory chorizo and rice complement the peppers in the best way, making for the ultimate meal. The chorizo I buy is a local brand Boulder Sausage – it’s fantastic! Check for it at your market or visit them online. This isn’t a sponsored post – I just want to give a shoutout for a local product that we love.
Perfect use for garden poblano peppers
If you know me, you know that I LOVE garden-to-table dishes. With over 2,000 square feet of bed space, I plan ahead for our favorite veggies. I always make sure to dedicate an entire section of my garden to poblanos because they’re one of my favorite peppers. We source our poblano seeds from Sandia Seed, our favorite pepper seed company. Their seeds have a high germination rate and are healthy, heavy producers. Each plant that sprouts up ends up absolutely loaded with peppers.
Move over bell pepper – poblanos are ideal for this stuffed pepper dish
Poblano peppers are one of the more mild Mexican peppers, coming in at around 1500 on the Scoville scale. They originate in Puebla Mexico and are called Ancho Chili peppers when dried. Bet you never realized those two names actually referred to the same pepper! The flavor profile of the poblano was definitely destined for dishes like Queso, Salsa Verdes, and of course– these Colorado Poblano Stuffed Peppers with Cheesy Chorizo and Rice.
Smoky Poblano Flavor
This recipe is my love song to the poblano pepper; filled with bright, beautiful flavors that come together like a symphony. With under ten ingredients, this dish is the perfect easy weeknight meal. It’s also a fantastic make ahead dish, as you can put everything together and let it sit in the fridge until you’re ready to bake.
Now let’s get to the good stuff because these Colorado Poblano Stuffed Peppers with Cheesy Chorizo and Rice are about to be your new staple dish.
If you like Poblanos, you’ll absolutely love Hatch peppers in this Hatch Green Chile Relleno Casserole.
A recipe video is below!
On The Border Fire-Roasted Stuffed Poblano Peppers
- 6-8 large poblano or other peppers of your choice roasted (skins charred)
- 1/2 lb Chorizo optional, can be left out if your prefer this vegetarian
- 1 cup onions medium diced
- 1 cup red peppers medium diced, any color will work
- 1/2 tsp dried oregano
- 1 tsp taco seasoning
- salt & pepper to taste
- 2 tsp garlic minced
- 1 cup fresh tomatoes medium diced
- 2 cups cooked rice your favorite variety
- 2 cups salsa verde your favorite storebought or homemade
- 2 cups grated cheese, divided Monterrey Jack or a good melting cheese
Serve with shredded lettuce, chopped green onion, cilantro, sour cream.
Roasting the peppers and make the rice
- Char the outside of the pepper under the broiler, on the grill, or on the gas flame if you have a gas stove.Place the roasted peppers in a bowl and cover so the steam will allow the skin to soften and can be peeled off. Peeling back all of the skin isn't necessary, it's really your preference how much you take off.
- Prepare your favorite rice – enough for 2 cups.
Pepper stuffing mixture
- Chop the onions, bell pepper, and tomatoes into a medium dice. Set aside. (optional, for a pop of color on the top of your stuffed peppers, you can hold back a few pieces of the chopped tomato and place them on top of the stuffed peppers once they're in the baking dish. After chopping them, set aside a few of the brighter pieces if you want to do this)
- In a medium-large pot brown the chorizo over medium to medium-high heat. Dab away most of the grease or drain. Leave about 2 tablespoons of grease in the pot.
- Add onion and bell pepper. Saute with the chorizo for 3-5 minutes until the veggies start to soften. Scraping the bottom of the pot frequently.
- Add the taco seasoning, oregano, salt & pepper, and garlic. Stir to coat the mixture and allow the seasonings to bloom. About 30 seconds. Add the chopped tomatoes and scrape the bottom of the pot to release the browned bits. Stir thoroughly. Adjust the heat if you need to turn it down so the seasonings don't burn.
- Stir in the cooked rice and 1 cup of the cheese. Taste for seasoning.
To stuff the peppers
- Peel away as much charred skin from the roasted pepper as you prefer. Carefully slice a T shape down one side of the pepper (I look for a flat side). Remove the interior portion of the stem but leaving the exterior intact if you can. Remove the seeds.
- Roughly eyeball how much stuffing you have and how large your peppers are, dividing up how much filling to use in each pepper. It's hard to specify how much stuffing to use per pepper – it just depends on the size of the peppers.Stuff each pepper with the filling.
- Spoon in about 1/4 cup of your favorite salsa verde or red salsa in the bottom of a baking dish.Arrange your stuffed peppers in the dish. (If you saved back a few pieces of tomato, place them on the peppers, scattering them for color.)Spoon the salsa verde around the edges of the peppers and drizzle a few spoonfuls on top. Sprinkle on the remaining cheese, getting some around each pepper.
Bake in a 375F preheated oven
- Cover your dish with foil and bake at 375F for 20 minutes, then uncover and bake an additional 10-15 minutes longer or until bubbly and the cheese is browning.
- Serve with shredded lettuce and cilantro, sour cream, and salsa verde per your preference.